Wednesday, January 6, 2010

Parmesan Mushroom Pasta

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Parmesan Mushroom Pasta



  1. 16 oz. fettuccine
  2. 1/4 cup unsalted butter
  3. 1/2 c. frozen chopped onion
  4. 12 oz. fresh mushrooms, coarsely chopped
  5. 3 T. chicken broth
  6. 1/2 tsp. salt
  7. 1/2 c. half-and-half
  8. 1/4 tsp. black pepper
  9. 1/4 c. grated Parmesan cheese
  10. 2 T. chopped fresh parsley (optional)


  1. Cook the pasta according to package directions.
  2. Drain pasta. Drizzle with olive oil and toss, then place in a large serving dish. Set aside.
  3. While pasta is cooking, melt butter in a large skillet over low heat.
  4. Add onion and cook, stirring often, until tender, about 4 minutes.
  5. Add the mushrooms and cook, stirring often, until tender, about 4 minutes.
  6. Add the broth and salt to the mushroom mixture; increase heat to medium-high.
  7. Stir frequently until the liquid has evaporated, about 4 minutes.
  8. Reduce heat to low.
  9. Add the half-and-half and pepper.
  10. Cook, stirring frequently, until just heated through, about 1 minute longer.
  11. Spoon the mushroom mixture over the pasta.
  12. Toss to coat.
  13. Sprinkle with the Parmesan and parsley.
  14. Serve immediately.

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